Why You’ll Love This Chocolate Zucchini Cake
Although zucchini in dessert might sound strange at first, I promise you’ll fall in love with this Chocolate Zucchini Cake from the very first bite. The zucchini adds incredible moisture while virtually disappearing into the rich chocolate backdrop—your family won’t even know it’s there.
What makes this cake irresistible? The combination of butter and oil creates the perfect texture, while cinnamon and cloves add warmth to the deep chocolate flavor.
And that coconut-walnut topping? Pure magic when broiled to caramelized perfection.
Best of all, it’s a clever way to use up garden zucchini while sneaking vegetables into dessert. Who says eating your veggies can’t be decadent?
What Ingredients are in Chocolate Zucchini Cake?
This chocolate zucchini cake brings together the richness of cocoa with the moisture of fresh zucchini for a truly decadent dessert. The ingredients list might look long at first glance, but most are pantry staples you likely already have on hand.
What makes this recipe special is the combination of warm spices like cinnamon and cloves that complement the chocolate, while the zucchini virtually disappears into the batter, leaving only its moisture behind.
For the cake:
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 cup buttermilk
- 2 cups shredded zucchini
For the topping:
- 1 cup flaked coconut
- 6 tablespoons butter, softened
- 2/3 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1/4 cup milk
When preparing your ingredients, be sure to properly shred the zucchini—no need to peel it first, as the skin contains nutrients and its green color will be masked by the cocoa.
You might want to pat the zucchini dry if it seems particularly watery.
And don’t worry if you don’t have buttermilk on hand; you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for about 5 minutes before using.
How to Make This Chocolate Zucchini Cake
Making this chocolate zucchini cake is surprisingly straightforward, even with its impressive flavor profile. Begin by preheating your oven to 325°F and greasing a 13×9×2-inch baking pan. In a large mixing bowl, beat together 1/2 cup softened butter, 1/2 cup vegetable oil, and 1 3/4 cups sugar until the mixture becomes smooth and well-integrated. This creates the rich base that will hold all those wonderful flavors together.
Next comes the building of layers of flavor. Add 2 eggs one at a time, beating well after each addition to guarantee proper incorporation, then beat in 1 teaspoon vanilla extract.
In a separate bowl, whisk together your dry ingredients: 2 1/4 cups flour, 1/4 cup baking cocoa, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves. Now comes the magic of alternating—add these dry ingredients to your butter mixture alternately with 1/2 cup buttermilk, beginning and ending with the dry ingredients. This method prevents overmixing while confirming everything is properly combined.
Gently fold in 2 cups of shredded zucchini until just incorporated—those little green shreds will practically disappear during baking while keeping your cake perfectly moist.
Pour the batter into your prepared pan and bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean. While the cake cools on a wire rack for 10 minutes, prepare the irresistible topping by combining 1 cup flaked coconut, 6 tablespoons softened butter, 2/3 cup packed brown sugar, 1/2 cup chopped walnuts, and 1/4 cup milk in a bowl.
Spread this mixture over the still-warm cake, then place it under the broiler, about 4-6 inches from the heat source, just until the topping turns golden and bubbly. Keep a close eye on it—this happens quickly and can go from perfectly caramelized to burnt in seconds! The result is a cake with a crispy, coconut-walnut topping that contrasts beautifully with the soft, chocolate interior.
Chocolate Zucchini Cake Substitutions and Variations
While mastering the classic recipe is rewarding, the beauty of this chocolate zucchini cake lies in its flexibility.
I’ve swapped the buttermilk for regular milk with a splash of lemon juice when my fridge was lacking. No coconut? Simply omit it or try shredded carrots for extra moisture.
Dark cocoa powder creates a richer flavor profile, and I’ve been known to sneak in a handful of chocolate chips—who wouldn’t want pockets of melty goodness?
For dietary restrictions, substitute gluten-free flour (measure for measure works best) or replace eggs with flax eggs. The vegetable oil can become applesauce for a lower-fat version.
What to Serve with Chocolate Zucchini Cake
When serving chocolate zucchini cake, I always consider complementary flavors that enhance its rich cocoa notes and subtle veggie undertones.
A scoop of vanilla bean ice cream creates the perfect temperature contrast, melting slightly against the warm cake.
Coffee, especially a robust dark roast, brings out the chocolate depth.
For something lighter, try a fruit accompaniment—fresh raspberries or sliced strawberries add brightness and acidity.
Feeling fancy? A dollop of lightly sweetened whipped cream with a hint of cinnamon mirrors the cake’s spices.
And don’t overlook a simple glass of cold milk, which lets you appreciate every nuanced flavor in this secretly nutritious dessert.
Final Thoughts
After baking this chocolate zucchini cake countless times, I’ve come to appreciate how it transforms a humble garden vegetable into something truly special.
The magic happens when zucchini’s moisture creates that perfect, tender crumb while remaining virtually undetectable to picky eaters.
What I love most? It’s wonderfully adaptable. No coconut? Skip it. Prefer pecans to walnuts? Go for it. Need it dairy-free? There are simple substitutions.
This cake represents everything I value in cooking—practicality, versatility, and that wonderful ability to surprise guests when you reveal the secret ingredient.
Worth every minute in the kitchen.
Decadent Chocolate Zucchini Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F and grease a 13×9×2-inch baking pan.
- In a large mixing bowl, combine the softened butter, vegetable oil, and sugar. Beat until smooth and well-integrated.
- Add eggs one at a time, beating thoroughly after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking cocoa, baking soda, baking powder, cinnamon, and cloves.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Gently fold in the shredded zucchini until just incorporated.
- Pour the batter into your prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool on a wire rack for 10 minutes while you prepare the topping.
- For the topping, mix together the flaked coconut, softened butter, brown sugar, chopped walnuts, and milk in a bowl until well combined.
- Spread the topping mixture evenly over the warm cake.
- Place the cake under the broiler, about 4-6 inches from the heat source, just until the topping turns golden and bubbly. Watch carefully as this happens quickly.
- Remove from the broiler and allow to cool slightly before serving.
